Heat the oven to 190C/375F/Gas 5.
Beat the butter and the sugar together until smooth.
Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is
1cm/½in thick.
Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the
fridge for 20 minutes.
Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
Split the AVA™ strawberries in to three different piles, saving the biggest ones for the garnish.
Take one third of the AVA™ strawberries and heat them with the icing sugar until completely broken
down.
Pass through a sieve into a bowl and leave to cool.
Take the next pile of AVA™ strawberries and dice into roughly half a centimeter cubes, don’t worry
about being too precise.
Mix with the sauce which should have cooled down a bit by now.
Roughly chop the mint and add to the mixture.
Add the sheets of gelatin to a bowl of cold water and soak for five minutes.
Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of
the pod, use the back of a knife).
Stir to combine and bring to a simmer, then remove from the heat.
Take the gelatin out of the cold water and squeeze out the excess, then add to the milk mixture.
Stir until completely dissolved.
Pour into four glasses and place in the fridge to set for at least a couple of hours.
To serve, spoon on some of the salsa garnish with some shortbread and a halved strawberry.
